Food Sector Innovation and Entrepreneurship
Learn essential strategies for innovating and launching successful ventures in the European food industry.
Learn essential strategies for innovating and launching successful ventures in the European food industry.
This practical course explores innovation and entrepreneurship opportunities in the food sector, focusing on the European market. Students learn to develop an entrepreneurial mindset, identify market opportunities, and create sustainable business models. The curriculum covers key aspects of business team development, market value creation, and startup financing. Through real-world examples and practical exercises, participants gain valuable insights into launching and growing successful food sector ventures.
Instructors:
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What you'll learn
Master key aspects of innovation and entrepreneurship in food sector
Develop characteristics of successful entrepreneurship and intrapreneurship
Understand team building and management in food businesses
Explore different paths to food industry innovation
Create comprehensive financial plans for food startups
Skills you'll gain
This course includes:
PreRecorded video
Graded assignments, exams
Access on Mobile, Tablet, Desktop
Limited Access access
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Module Description
This course focuses on developing innovation and entrepreneurship skills specifically for the food sector. The curriculum covers essential aspects of business development, from identifying opportunities to creating sustainable business models. Students learn about team building, market analysis, and financial planning while focusing on the unique challenges of the food industry. The course emphasizes practical application through real-world examples and case studies from the European food sector.
Fee Structure
Instructors
2 Courses
Distinguished Innovation and Entrepreneurship Scholar
Valentina Cristiana Materia serves as Associate Professor in Innovation and Entrepreneurship in Chains and Networks at Wageningen University's Business Management and Organisation group. After completing her PhD in Economics from Università Politecnica delle Marche, she has established herself as an expert in agricultural innovation and sustainable food systems. Her research combines institutional economics, organizational theory, and value chain analysis to examine governance in sustainable food transitions, women entrepreneurship in challenging environments, and innovation in agri-food supply chains
1 Course
Distinguished Food Science Expert and Innovation Leader
Nanna Viereck serves as Deputy Head of Research and Innovation at the Department of Food Science, University of Copenhagen, where she has held this position since 2014. As an Associate Professor, her research focuses on quantitative NMR spectroscopy for food quality analysis, particularly using multivariate data approaches. Her work combines advanced analytical techniques with practical applications in the food industry, as evidenced by her contributions to studies on pectin characterization and cream cheese analysis. Through her leadership role, she guides strategic development of the department's research and innovation initiatives, with particular emphasis on addressing green challenges and growth potential in the Danish food sector. Her applied research approach and strong connections to the food industry help bridge the gap between academic research and practical industrial applications.
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Frequently asked questions
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